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Heat up the whipping cream (1) to a boil with one vanilla pod or vanilla extract
Let it infuse for 20 minutes
Put your white chocolate in a large bowl
Remove the vanilla pod from your whipping cream (1) and heat it up again to a boil
Pour onto your white chocolate and let this for 1 min for the chocolate to melt
Add the cold whipping cream and whisk until it becomes homogeneous
Let it rest in the fridge for 6 hours at least otherwise you will not be able to whip it
Whip to soft peaks before assembly of a mousse cake and to stiff peaks for piping